Start with an untrimmed beef tenderloin weighing about 7 3/4 lbs (3.5 kg). Use only 1.75–2 lbs (800–900 g) from the thickest part. Save the trimmings to make a delicious jus (recipe posted). Don’t worry, the rest of the tenderloin can be cut into steaks!

Tie the tenderloin with kitchen twine to help it keep its shape. Season with salt and pepper.

Heat a skillet and add olive oil, thyme, and the garlic clove. Sear the tenderloin on all sides.

On your work surface, lay out plastic wrap, arrange the spinach leaves, then place the beef tenderloin on top. Roll it up tightly in the plastic wrap.

Use any leftover puff pastry to decorate the top. Brush with the egg wash. Chill in the fridge for 30 minutes to firm up the pastry.

Place the wrapped tenderloin on a baking sheet. Insert a meat thermometer into the center. Bake at 430°F (220°C) for 15 minutes to brown the pastry, then lower to 350°F (180°C) and continue baking until the internal temperature reaches 127°F (53°C) for medium-rare. The thermometer will alert you when it’s ready.

Check the result at the end of baking.

Slice the beef. Serve with sautéed vegetables, beef jus (see other post), and freshly grated truffle using a microplane or fine zester.

Enjoy ❤️